Want a peek into our grocery cart? Here’s how I’m grocery shopping and feeding eight people on the cheap. This post may contain affiliate links. When you make a purchase through those links, I am paid a small amount in advertising fees. Thanks for your support. I really appreciate it. July has been a month […]

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Do you ever find yourself staring into an open fridge wondering what to make for dinner? Have you ever dumped more than a few “science projects” that you didn’t intend to perform in letting food go to waste? Do you feel like you’re spending way too much money on food costs? Time to change that, my […]

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Enjoy a chili supper that’s full of flavor and a good dose of protein. This Quinoa Chili comes together quickly and easily for a super supper. This recipe was born out of a Pantry Challenge. You see during a Pantry Challenge, I’m hyper-alert about leftovers and making them into something new instead of throwing them […]

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Make lunch time super simple and totally delicious with this Protein Box, aka DIY Bistro Box. Packed with good stuff, it won’t break the bank. In my early days of blogging when my kids were little and I needed to leave the house to be able to string three words together in peace, I would often […]

This month we’re avoiding the grocery store and shopping the kitchen. Here’s how we’re eating. It’s like reality TV, for food. Well, we did it! Almost. For once, I don’t have my freezer thawed yet. Usually I swing that by the third week in the challenge, but not this year. There’s actually a fair amount […]

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Make lunch time super simple and totally delicious with this Protein Box, aka DIY Bistro Box. Packed with good stuff, it won’t break the bank. In my early days of blogging when my kids were little and I needed to leave the house to be able to string three words together in peace, I would often […]

Meal Planning: May 6 – 12

Food shouldn't be complicated. Or bad for you. Or expensive. I'm working to craft good cheap eats that we can both enjoy. You can read more about this site here. Check out my cookbooks if you're needing some budget-friendly inspiration. Read about how to make healthy eating work for you here.

Having a meal plan is a great way to get a head start on the week. You gotta eat, right? Plan for it.

Today I’m in the air and airports heading home to my fam after a few days away. I do this very infrequently, but I know that our regular schedule has been interrupted and that it will take a few days to get back on track. So, I’ve planned some easy dinners to accommodate that.

Thanks to freezer cooking, many of these items are ready and waiting in the freezer. I just need to thaw them a day or two before hand. Quesadillas, sandwiches, and pizza come together quickly. While I may not quite be back into the swing of things, at least dinner will be.

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I do meal planning on Tuesday when the grocery flyers come out and shop on Wednesday, so my weekly menus cover Wednesday through Tuesday. My plan this week looks like this:
–Wednesday: lentil, green bean, & beef casserole (from the freezer), cornbread, spinach salad
–Thursday: Polynesian steak and sweet potatoes, romaine and cucumber salad (The recipe is from Weigh Watchers. The steak is London Broil I bought on sale and had in the freezer. I save half the steak for Friday’s dinner)
–Friday: Ramen with shredded cabbage, onions, grated carrots, and leftover steak. A quick meal that uses up leftovers and my husband really likes it.
–Saturday: Tostadas with pinto beans (dry beans cooked in slow cooker and kept in portions in the freezer), cheddar cheese romaine, roma tomatoes (on sale this week), avocado (on sale this week), salsa, sour cream.
–Sunday (today): Tostadas were so good, we’re having them again. Also I want to finish off the salsa and use up the tostada shells
–Monday: Roast chicken, potatoes, and carrots (I have the chicken in the freezer from a past sale)
–Tuesday: Chicken and rice casserole with peas and toasted almonds, green salad with romaine, cucumbers, tomato, and homemade vinaigrette dressing.
Wednesday: Chicken-vegetable soup, biscuits, Waldorf salad of apples, celery and walnuts. I make the soup stock from the carcass of the roasted chicken and some vegetables that are getting a little past their prime–onion, celery, carrots, parsley, etc. Then I add some frozen vegetables and some rice or some cheese tortellini that I have in the freezer. There will be enough soup for several lunches.

I start a new job tomorrow that’s 6:30 – 3:00. I will have more time to cook in the afternoons but crockpot cooking will be hard since I would have to start it at 5:30AM. We will be assigning the teenage girls the crockpot cooking for the summer since school gets out this week here. I made a menu plan that will allow for lots of adjustments as we learn a new schedule.

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